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Swordfish rolls





400 grams


1 unit

Dried pine nuts

1 spoon

Chopped almonds

1 spoon


1 spoon


1 sprig

Fresh rosemary

1 sprig

Iodized salt

to taste


to taste

Olive oil

to taste

second courses from Italy

Swordfish rolls

Swordfish rolls

with gluten with fish with nuts source of D vitamins high in potassium high in phosphorus with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Swordfish rolls

A second plate of simple fish realization, perfect to serve to dinner guests or in case of dinner for two eheheh a recipe easy and sure result, perfect when accompanied with fresh uninsalatina.

Swordfish rolls step 1

step 1

Beat the swordfish scallops gently trying not to break them.

Swordfish rolls step 2

step 2

In a mortar, prepare a base of chopped rosemary, garlic, parsley, almonds and pine nuts.

Swordfish rolls step 3

step 3

Add the chopped also breadcrumbs, a pinch of salt and bread crumbs softened with a little water.

Swordfish rolls step 4

step 4

Spread the mixture over the slices of swordfish.

Swordfish rolls step 5

step 5

Roll each slice of fish and close it with a toothpick.

Swordfish rolls step 6

step 6

Heat a grill and, when hot sara, cook the rolls for about 10 minutes, turning occasionally.

Swordfish rolls step 7

step 7

Serve rolls warm, drizzled with a little olive oil and lemon juice, and accompanied by a nice salad.

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